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–+ servings
Sliced Brown Butter Pumpkin Banana Bread on a cutting board.

Brown Butter Pumpkin Banana Bread

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 10
Calories: 296kcal
Author: Lauren
This Brown Butter Pumpkin Banana Bread takes the classic banana bread you know and love and elevates it with the warm, nutty flavor of brown butter and the rich, pumpkin spice flavors. It’s perfectly moist and each slice is a comforting treat that’s great for breakfast, an afternoon snack, or even dessert. 
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Ingredients

  • 1/2 cup unsalted butter (112g) cut into 8 pieces
  • 1.5 cups mashed ripe banana (330g) ~3 large bananas
  • 1/2 cup light brown sugar (96g) packed
  • 1/3 cup pumpkin puree (80g)
  • 1 large egg room temp
  • 2 tsp vanilla extract
  • 1.75 cups all purpose flour (210g)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup semi sweet chocolate chips (120g) plus more for topping

Instructions

  • Preheat the oven to 350 degrees F.
  • Place butter into a light colored saucepan (stainless steel would work) over medium heat. Stir until melted and then frequently with a rubber spatula for several minutes (keep a close eye on it because it will burn quickly!) Butter will start to foam up–keep stirring, continuing to scrape the bottom. As soon as the butter turns golden brown, you start to smell a nutty aroma and see brown specs, remove from heat and transfer to another dish to cool.
  • Mash the bananas in a large bowl. Whisk in the brown sugar, pumpkin, egg and vanilla. And then once combined, mix in the brown butter.
  • Add the flour, baking soda, cinnamon, pumpkin pie spice and salt. Stir the dry ingredients into the wet ingredients until no dry streaks remain. Stir in the chocolate chips.
  • Grease a small loaf pan with butter (I used a l lb./8.5x4.5” loaf pan). Pour batter into the pan. Sprinkle more chocolate chips on top if desired.
  • Bake for about 45-55 minutes, until no longer jiggly or until a toothpick inserted in the center comes out clean with no batter, just a few wet crumbs.
  • Remove from the oven and place the loaf pan on a wire rack. Let bread cool in the pan for about 10 minutes, then move bread out of the pan, onto the wire rack to finish cooling completely before slicing.

Notes

To maximize the shelf life of this brown butter pumpkin banana bread recipe, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
  • This bread will last at room temperature for 1-2 days.
  • This bread will last in the fridge for 1 week.
  • This bread will last in the freezer for 3-4 months.

Nutrition

Serving: 1slice (85g) | Calories: 296kcal | Carbohydrates: 41.3g | Protein: 3.2g | Fat: 13.1g | Saturated Fat: 7.9g | Cholesterol: 42.7mg | Sodium: 251.2mg | Fiber: 2.2g | Sugar: 21.7g